Perfect for a dessert after a BBQ or to follow a light summer dinner, you can prepare most of
it in advance so it takes minimal effort to put it all together.

SUMMER FRUITS WITH MERINGUE, FRUIT COULIS AND ROSE CREAM

Ingredients and methods:

Buy a selection of summer fruits such as strawberries, blueberries and raspberries and keep them chilled until you come to serve.

For the Coulis:

500g bag frozen mixed summer fruits

150g granulated sugar

Add the fruits and sugar to a heavy based pan and heat gently until it boils. Simmer for about 10 minutes then remove from heat and let it cool.

For the Meringues:

4 egg whites

100g caster sugar

100g icing sugar

Preheat your oven to 100c/Gas 4

Line two baking trays with baking paper.

Use a metal bowl to whisk the egg whites. The bowl must be spotlessly clean otherwise the eggs won’t whisk correctly. Beat the eggs until they stand as stiff peaks.

Add the icing sugar, a tablespoon at a time, whisking for a couple of seconds in between each addition.

Sift a third of the icing sugar into the mix but fold this in, don’t whisk. Continue to fold in the remaining mix. Your mixture should look glossy and fluffy.

Using a tablespoon, drop the mix onto your baking paper making individual meringues.

Bake for about 1 hour 30 minutes until the meringues are a golden colour. Leave to cool in the oven (now turned off). Use a wooden spoon to keep the door slightly ajar.

When the Coulis has had time to cool, pass it through a sieve, getting rid of any seeds.

To prepare the Rose Cream you will need:

300ml double cream

1 tbsp rose water

2 tbsp icing sugar

Whip the cream until it thickens, being careful to not over whip.

Add the rose water and icing sugar, mixing well until all blended.

As rose water is an acquired taste add a bit at a time, tasting until you have reached your required flavour.

Now you can put them all together and serve 

Enjoy!

http://www.baldhiker.com/2018/05/06/summer-fruits-with-meringue-fruit-coulis-and-rose-cream/